Broccoli-Cheese Casserole

foodnetwork.com/recipes/aaron-mccargo

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  lbs  frozen broccoli florets or 2  lbs  fresh blanched broccoli florets, drained
• 4  cups  crumbled  crackers (recommended -- Ritz crackers)
• 1  teaspoon  freshly chopped thyme leaves
• 1  teaspoon  freshly chopped oregano leaves
• 2  tablespoons  smoked paprika
• 1  teaspoon cayenne
• 1  tablespoon black pepper
• 1⁄2 cup  melted butter
• 1  lb Velveeta cheese, cubed small
• 1  lb camembert cheese, sliced thin
•  cooking spray

Directions

1. Preheat oven 450 degrees F.
2. In a large stock pot of boiling salted water, blanch broccoli florets for 3 minutes. Remove from water and shock in a large bowl of ice water. Remove from ice water and drain on a paper towel lined platter. Set aside.
3. Using a plastic bag, crush crackers. Add the thyme, oregano, paprika, cayenne, pepper and melted butter until well combined. Set aside.
4. In a large casserole dish lightly greased with butter add broccoli and cheeses. Pour cracker topping on top of cheese and broccoli. Wrap with foil and bake for 15 to 20 minutes in oven.
5. Remove from oven. Take foil off and allow to rest for 5 minutes before serving.